KR101303073B1 - Method of preparing pumpkin sundae - Google Patents

Abstract

The present invention relates to a method for preparing pumpkin sundae, more specifically, pig small intestine washing step of washing the small intestine using salt water; Adding water pumpkin and salt and heating, and then preparing pumpkin water to remove the pumpkin; After cooling the prepared amber water, soaking the washed swine small intestine in the cooled amber water, Sundae skin manufacturing step of removing water; Pure large and small contents mixing step of mixing pork, glutinous rice, mung bean sprouts, Chinese cabbage, pumpkin, and soft red pepper; Sundae sauce seasoning step of mixing minced green onion, minced garlic, ginger juice, pepper and salt; Sundae cattle manufacturing step of mixing the contents of the sundae cattle, the seasoned beef sauce and pork paste; Injecting the sundae cattle into the sundae shell and tying both ends to prepare sundae; And it relates to a pumpkin sundae production method and a pumpkin sundae prepared by the method comprising the step of putting the prepared sundae in boiled water by boiling and heating soybean paste, in the manufacturing method of the present invention The pumpkin sundae produced by the intestinal or sundae-specific fishy taste or inverse aroma is controlled, not only nutritionally excellent due to a variety of vegetables, but also excellent breakability, has the advantage that both taste and physical properties are improved.

Description

Manufacturing method of pumpkin sundae {METHOD OF PREPARING PUMPKIN SUNDAE}

The present invention relates to a method for producing pumpkin sundae.

In Korea, pig's intestine has traditionally been a favorite source of protein as well as cattle's intestines. In the past, the edibles of the edible edible meat were called, and the intestines used as meat among the intestines were mainly used in combination with small and large intestines. In addition, the custom of jangjang was once the villagers were holding pigs together to share their lean meat, but the pig's guts were a breeze for the elderly in the village, and from these breezes the pig's guts were treated as good food. Can be.

In addition, there are quite a few dishes that are made from beef or pork intestines among traditional foods in the north. For example, 'Pig Eupgukgu', a traditional food of Pyongan Province, washes the boil's lungs, liver, and spears and boils them so that they can be boiled, and then boiled again with kimchi, bean sprouts, and green onions. It is boiled to finish the soup by putting noodles, and it is nutritious, rich, juicy, and tasteful stew.

In addition, there is a unique food using swine guts called 'wessam', which is made by chopping pig's earloin, ribs, and pork feet, seasoned with finely seasoned stuffing, put it into a pig's breadbasket, sew it with thread, and boil it for 3 hours. When it cools, it is sliced into slices. When the intestines are used instead of the pork bowl, it is also called 'intestinal steaming'.

Sundae, the most common food among pigs, is distributed throughout the country from Hamgyeong-do in the north to Jeju-do in the south, and is the most accessible food for the general public.

Traditionally, the sundae is a food that is made by grabbing livestock and washing them neatly, and then applying bones to dumplings.They are made by filling the intestines and filling them in shiru. Pork, beef, pheasant or chicken meat is put into the manufacturing, and in recent years, the market for pork is settled as a basic raw material of Sundae.

The sundae generally cleans the intestines of pigs to make a sundae shell, inserts the contents of pork, cereals, vermicelli, tofu or vegetables into the sundae shell, and then binds both ends of the sundae. Prepared by boiling in water or steam.

The sundae can be classified into various types according to the type of material. For example, chopped vegetables and meat with tofu and steamed steamed fish fillet, steamed vermicelli noodles with a lot of vermicelli and plain peace Sundae, mainly filled with beef in Daechang, Gaeseong Sundae with pork instead of glutinous rice, Byeongcheon Sundae with many ingredients and rich and oily ingredients, Baekam Sundae like grinding sausages and eating soft sausages, Sundae with Gyeonggi-do used many meats and vegetables, Jeju Sundae with barley, buckwheat and leek, Ecology Myeongtae sundae made with minced intestine and dried in it, glutinous rice sundae with glutinous rice and vermicelli, and squid sundae with sundae stuffed in the squid body.

The sundae is a nutritious food with high protein calories, and the swine intestine, the main raw material of sundae, helps to detoxify harmful poisons such as lead and mercury, and contains a large amount of linoleic acid called vitamin F and many kinds of vitamins. In addition, various vegetables and grains can be eaten together, and the production cost is low, and it is a food enjoyed by various people from elementary school students to the elderly.

However, with recent economic growth, protein sources have been diversified, and due to various international exchanges and changed eating habits, children, adolescents and young people with westernized tastes have not received the same response as before.

This is due to the method of manufacturing a food using a pig's spear, the peculiar smell and the fishy taste of the pork caused by the pig's scavenger cause a lowering of texture to a younger layer with a westernized taste, and some young Generations hate the intestines used for sundae, and enjoy the sundae while removing the intestines and expressing a sense of rejection.

Also, pumpkin (Gourd, pumpkin, Cucurbita spp.) Is a herbaceous perennial herb, also known as South, Perennial or Half, and is native to tropical and South America. Pumpkins cultivated in Korea are C. moschata native to tropical America from Central America or southern Mexico, C. maxima native to South America, or C. pepo native to northern Mexico and North America. It is three kinds of. Among these, oriental pumpkins are presumed to be the earliest to be transmitted to Korea, China, or Japan, and have been used for courgettes, pumpkin hills, or pumpkin bumps since ancient times. The western pumpkin is mainly called 쪄 eat pumpkin or chestnut pumpkin was used mainly to eat steamed. Also called zucchini squash, vines with almost no vines, and zucchini for amber zucchini for climax, were introduced after World War II and used for premature cultivation and house cultivation.

The pumpkin has the highest starch content among the fruits, potatoes, sweet potatoes, or beans, followed by high calories. It is commonly used for cooking, and the berry contains a large amount of vitamin A and various vitamins such as vitamin B and vitamin C.

The sundae was conventionally accepted as a kind of excellent stock for supplying protein, but recently it has been accepted as a snack or snack. Sundae development is also required in terms of the development of Korea's own traditional food with a long tradition. The need for research and development to effectively remove the nasty smell and taste of Sundae is increasing.

In order to solve the conventional problems as described above, an object of the present invention is to control the peculiar smell and fishy taste of the pig small intestine by adding an additional process to the method of washing the pig intestines using the existing brine, and various kinds of vegetables and vegetables It is to provide a method of manufacturing pumpkin sundae that can effectively improve the texture and palatability and physical properties of the sundae using.

In addition, another object of the present invention to provide a pumpkin sundae prepared by the above production method.

The present invention relates to a method for producing pumpkin sundae, and in detail, the present invention controls the peculiar smell and fishy taste of swine scoop, improves the texture of sundae, and mixes vegetables and vegetables to produce a nutritious sundae. While, to improve the physical properties and palatability of pumpkin sundae by suppressing the degradation of physical properties such as cracking due to the addition of vegetables to the maximum, pig small intestine washing step of washing pig small intestine using salt water; Adding water pumpkin and salt and heating, and then preparing pumpkin water to remove the pumpkin; After cooling the prepared amber water, soaking the washed swine small intestine in the cooled amber water, Sundae skin manufacturing step of removing water; Pure large and small contents mixing step of mixing pork, glutinous rice, mung bean sprouts, Chinese cabbage, pumpkin, and soft red pepper; Sundae sauce seasoning step of mixing minced green onion, minced garlic, ginger juice, pepper and salt; Sundae cattle manufacturing step of mixing the contents of the sundae cattle, the seasoned beef sauce and pork paste; Injecting the sundae cattle into the sundae shell and tying both ends to prepare sundae; And it relates to a pumpkin sundae manufacturing method comprising the step of putting the prepared sundae in boiled water by dissolving and heating soybean paste.

The present invention also relates to a pumpkin sundae prepared by the above method.

The inventors of the present invention while studying the sundae prepared to taste the sundae reduced the texture due to the traditional taste and peculiar refractory smell in various age groups, vegetable boiled water, especially pumpkin boiled water When soaking and taking out pig intestines used as the skin of the sundae, it was confirmed that the fishy taste and rejection felt in the final sundae can be significantly reduced, and further steamed like boiling in boiling water. Boiled in soybean paste, rather than boiled, may help reduce the fishy taste and rejection felt in sundae, and with regard to vegetables added from a nutritional point of view, if the mushrooms are added compared to cabbage or kimchi, It was confirmed that the reduction in physical properties such as to complete the present invention.

Hereinafter, the present invention will be described in more detail.

In the present specification, sundae refers to a food obtained by mixing pork boil, pork, grains or vegetables in a pig intestine or a small intestine of pigs, filling a boiled soy sauce prepared with liver, and then boiled. The manufacturing method and the raw material is different depending on the region, for example, Pyeongan and Hamgyeongdo Abai Sundae, Gaeseong Sundae, Jeju Sundae, Byeongcheon Sundae derived from Byeongcheon, Cheonan-si, Chungcheongnam-do, Baekam Sundae derived from Baekam, Yongin-si, Gyeonggi-do There are sundae, and depending on the ingredients, there are squid sundae, pollack sundae, or language bridge sundae. Examples of foods to which the sundae is applied include sundae soup and sundae stir-fry.

In the present specification, the pumpkin sundae is prepared by the manufacturing method of the present invention, and particularly means a sundae prepared by a method comprising the step of treating the small intestine pig pork intestine with pumpkin water which is boiled pumpkin.

In this specification, a weight part means the value displayed compared with the mass of another component based on the mass of a specific component.

The present invention relates to a method for producing pumpkin sundae.

Sundae method of the present invention comprises a pig small intestine washing step; Amber water preparation step; Sundae shell manufacturing step; Pure small and medium content mixing step; Pure and large seasoning seasoning; Pure large and small manufacturing step; Sundae manufacturing step; And it may be a pumpkin sundae manufacturing method comprising the step of ripening sundae.

The pig small intestine washing step may be performed by washing the pig small intestine using salt water. Specifically, the pig small intestine washing step may be performed by the method of washing the inside and the outside of the pig small intestine using salt water, more specifically, the inside of the pig small intestine to remove the foreign matter inside, and in salt water After rubbing the small intestine to remove oil and foreign substances, the inside and the outside of the small intestine are thoroughly washed, and soaked in water containing liver garlic and liver ginger for 30 minutes to 2 hours or 1 hour to 1 hour 30 minutes, Using to wash the pig small intestine, it can be carried out by removing the salt and foreign matter of the pig small intestine. The salt water can be adjusted to an appropriate concentration by those skilled in the art to achieve the purpose of removing foreign substances and sterilization of the small intestine, for example, salt, preferably sun salt in 1 L of water It can be prepared by melting 35g to 350g.

The step of preparing pumpkin water may be performed by adding zucchini and salt to water and heating it, and then zucchini is taken out. Specifically, 30 parts by weight to 50 parts by weight of pumpkin in water, preferably 100 parts by weight of water, preferably Is 35 parts by weight to 45 parts by weight and 0.5 parts by weight to 1.5 parts by weight of salt, preferably 0.75 parts by weight to 1.25 parts by weight, and 25 minutes to 35 minutes at 85 ℃ to 115 ℃, preferably 95 ℃ to 105 ℃ After heating for minutes, preferably for 27 to 32 minutes, it can be carried out by a method of picking out the pumpkin. More specifically, the step of preparing amber water is added to the salt based on 100 parts by weight of water, preferably 0.5 parts by weight to 1.5 parts by weight of water, and after removing the foreign substances on the surface with running water and washed, and then divided into 4 equal parts or 8 Cucurbita spp., For example, 35 parts by weight to 45 parts by weight of Oriental pumpkin ( C. moschata ), Western pumpkin ( C. maxima ) or Pepo-based pumpkin ( C. pepo ) is added, and then 95 ° C. to After heating for 30 minutes at 105 ℃, it can be carried out by the method of picking out the pumpkin, and after the pumpkin is further removed, the process of removing solids by filtration using a sieve or net can be performed.

The sundae shell manufacturing step may be performed by cooling the prepared amber water, soaking the washed swine small intestine in the cooled amber water, and then removing the water, specifically, the prepared amber water After cooling to 4 ℃ to 12 ℃, to the cooled pumpkin water is added pig small intestine washed in the pig small intestine washing step and soaked for 10 minutes to 120 minutes or 15 minutes to 25 minutes, using a sieve or net This can be done by removing water.

The pure soy sauce contents mixing step may be carried out by mixing pork, glutinous rice, host, Chinese cabbage, pumpkin and chilli pepper, and in addition to the above contents in accordance with the purpose of use and use conditions by further adding and mixing the additional ingredients Can be done. Said pure soy sauce contents mixing step is specifically based on pork, that is, based on 100 parts by weight of pork 120 parts by weight to 160 parts by weight, host 25 parts by weight to 35 parts by weight, cabbage 25 parts by weight to 35 parts by weight , 90 parts by weight to 110 parts by weight of pumpkin and 15 parts by weight to 25 parts by weight of chilled pepper may be mixed. The glutinous rice may be a gin glutinous rice, the host may be a poached host, the cabbage may be a poached cabbage, the pumpkin may be a steamed pumpkin. In this aspect, the step of mixing the contents of the sundae beef soaked glutinous rice in water, the process of preparing steamed glutinous rice, put the host and cabbage in boiling brine, and then boiled, removing the water to prepare the boiled host and poached cabbage To prepare steamed pumpkin by steaming the pumpkin, pork 100 parts by weight, steamed glutinous rice 140 parts by weight, the poached host 30 parts by weight, the poached cabbage 30 parts by weight, the steamed zucchini 100 parts by weight and soft red pepper 20 weight This can be done by mixing the parts.

The pure soy sauce contents may further include any one selected from the group consisting of mushrooms, cabbage, beans, bean sprouts, or kimchi, in consideration of nutritional value and texture, and the likeness of the vegetable or vegetable by cracking. In terms of minimizing the deterioration of the physical properties, preferably may further include a mushroom. The mushroom may be any one selected from the group consisting of oyster mushroom and shiitake mushroom. The beans may be kidney beans.

In this aspect, the step of mixing the contents of the sundae soy sauce, the process of preparing glutinous rice steamed after boiling glutinous rice, put the host and Chinese cabbage in boiling water, boiled, remove the water to prepare the boiled host and poached cabbage Specifically, the process of preparing the boiled host and the boiled cabbage, respectively, that is, after boiling and putting the host and Chinese cabbage in boiling brine respectively, that is, the process of preparing the boiled host by removing the water after boiling the host in boiling brine and Prepare cabbage with boiling cabbage in boiling salted water and then remove the water to prepare the boiled cabbage, steamed pumpkin to prepare steamed pumpkin, 100 parts by weight of pork, 140 parts by weight of the steamed glutinous rice, 30 parts by weight of the poached host, 30 parts by weight of the boiled cabbage, 100 parts by weight of the steamed pumpkin, 20 parts by weight of shiitake mushrooms, 20 parts by weight of oyster mushrooms and 20 parts by weight of chilled pepper It can be carried out in a way. The blanching process may be performed by boiling in boiling water for 1 minute to 20 minutes or 5 minutes to 10 minutes, cooling in cold water, and removing water.

The pork may be finely ground or finely chopped with a knife. In addition, the host, Chinese cabbage, pumpkin, chilli pepper, mushrooms, cabbage or kimchi can be prepared by chopping with a knife, the size of the contents can be arbitrarily adjusted, for example, the width, length and height are each about 0.5 mm to It can be chopped to a size of 2 mm.

The seasoning step may be performed by mixing green onion, garlic, ginger, pepper and salt, the green onion and the garlic may be chopped, chopped green onion and chopped garlic, respectively. In addition, the ginger may be ginger juice. Specifically, 8 parts by weight of minced green onions based on 100 parts by weight of the pork in the mixing step of the small and large contents; 8 parts by weight of chopped garlic; 4 parts by weight of ginger juice; It may be carried out by mixing 2 parts by weight of pepper powder and 2 parts by weight of salt.

The step of producing large and small cows may be carried out by mixing the contents of the pure large cow, the seasoning of the large cow and the pork. The amount of the pork paste may be 70 parts by weight to 90 parts by weight of the pig gift on the basis of 100 parts by weight of pork in the blending step contents. Specifically, the step of producing the large cow may be carried out by mixing 80 parts by weight of pork paste based on 100 parts by weight of pork in the contents of the pure cow, the raw cow sauce seasoning and the raw cow sauce contents mixing step.

The mixing method may be mixed with a hand agitator or mixed with a stirrer while the hand-made content of the small and large ingredients, the pure large and small seasonings, and the pig, and the sun is mixed with other ingredients, This can be done by hand kneading to ensure good mixing.

The sundae manufacturing step may be performed by injecting the sundae cattle into the sundae envelope, and tying both ends. The sundae manufacturing step may be carried out by removing the water of the sundae sheath, and then injecting the sundae cattle into the sundae sheath removed the water, the method of injecting sundae cattle or the one end of the sundae envelope Sundae cattle may be injected using a chopstick or the like, or a funnel or the like may be applied to one end of the sundae shell by pushing the sundae cattle using a hand or a chopstick. The method of tying both ends may be performed by tying using a thread or the like. When the sundae cattle are added too much, since the sundae may burst in the subsequent process or cooking process, it is preferable to push the appropriate amount of sundae cattle, for example, without filling both ends of the sundae coat 1 cm to 30 cm This can be done by tying both ends together.

The step of cooking the sundae may be performed by boiling the boiled water in boiling water or steaming, that is, steaming by steaming, for example, using a steamer or a pressure cooker. It is preferable to boil in boiling water to remove the taste and adverse smell or the fishy taste of pork and pork paste contained in the sundae.

The method of boiling in boiling water may be performed by dissolving the miso in water and heating and putting the prepared sundae in boiled water and boiling. In this aspect, the step of ripening the sundae is 2 parts by weight of miso based on 100 parts by weight of water. After the addition and loosening, the step of heating the boiled water prepared by putting the prepared sundae in boiled water may boil for 45 minutes to cook the sundae.

The step of cooking the sundae more specifically, the process of preparing the boiled water by dissolving and heating the miso in water; Put the sundae in boiled water and boil the first boiling process for 10 to 30 minutes and the surface of the sundae after the first boiling process using a coarse, large skewer or chopsticks and boil for another 30 to 60 minutes This can be done in a way that includes a secondary life cycle. The process of preparing the boiled water may be performed by adding 1 part by weight to 3 parts by weight, preferably 2 parts by weight of doenjang, and heating it based on 100 parts by weight of water.

The present invention also relates to a pumpkin sundae produced by the above-mentioned pumpkin sundae production method.

The pumpkin sundae removes the peculiar smell and fishy taste of the pig spear, and may have excellent texture and taste. The pumpkin sundae includes pumpkin, preferably pumpkin, shiitake mushrooms and oyster mushrooms. In traditional sundae, which contains only protein and fat or carbohydrate source, it is not only nutritionally superior because it contains pumpkins and mushrooms, which are vegetable ingredients with various functions, but also vegetables are generally included. If the sundae is well broken, the inclusion of the mushroom is minimized because the increase in the cracking property is excellent in terms of physical properties, the pumpkin sundae has a beneficial effect in that it is a healthy food that can be eaten casually by various age groups have.

Pumpkin sundae manufacturing method of the present invention to improve the texture of the sundae by controlling the peculiar smell and fishy taste of the swine spear which is a problem that the traditional sundae, not only excellent nutritionally nutritious by adding vegetables such as pumpkin, When added to minimize the problem of lowered physical properties of the sundae produced well resolved problems of physical properties such as cracking, improved the quality of sundae that was a limited source of traditional foods and a good source of protein and a long tradition This will contribute to the profit growth of the pig industry, including pig farmers, as well as the food industry.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for the purpose of further illustrating the present invention and are not to be construed as limiting the scope of the invention as defined by the appended claims. All technical ideas are to be construed as falling within the scope of the present invention.

Example : Manufacture of sundae

Sundae made of the present invention was prepared by the following method.

First, wash pig intestines with salt water, add water with a hose in the intestine to wash the secretions in the intestine, remove the fat from the outside with a knife, and tie one end with a thread. 800 g of pumpkin and 20 g of salt were added to 2 L of water and boiled at 100 ° C. for 30 minutes, and the pumpkin was taken out, cooled, and placed in a refrigerator to cool. After cooling the water cooled to about 8 ℃ in the refrigerator and put the washed small intestine soaked for 20 minutes and sifted to remove the water.

Sundae cattle are Sundae cattle contents. It was prepared by mixing sundae beef seasoning and pork paste.

The sundae beef seasoning was prepared by mixing 80 g of minced leek, 80 g of minced garlic, 40 g of ginger juice, 20 g of black pepper and 20 g of salt.

Pure large and small content was prepared in the same manner as in Example 1 to Example 3 and Comparative Example.

First, in relation to the comparative example, the glutinous rice was soaked in water, and then steamed and spread out. Put the host and Chinese cabbage in boiling brine, boil it, put it in a cloth, squeeze it to remove water, and chop finely. Pumpkin steamed and steamed in a steamer to remove the shell and separated only the kernels. 1 kg of finely chopped pork, 1.4 kg of steamed glutinous rice, 300 g of poached host, 300 g of poached cabbage, 1 kg of steamed zucchini, and 20 g of chilled red pepper were mixed to prepare a sundae beef contents (Comparative Example).

Example 1 was prepared by further adding and mixing 200 g of shiitake mushrooms and 20 g of oyster mushrooms in the comparative example. Example 2 was prepared by further adding and mixing 200 g of chopped kimchi and 200 g of chopped cabbage to the comparative example. Example 3 was prepared by adding and mixing 200 g of chopped bean sprouts, 100 g of boiled kidney beans and 100 g of red beans.

Sundae cattle contents were added to 800 g of pork and salt and mixed with the contents of the sauce and the sauce. The amount of salt added was appropriately adjusted in some cases.

The prepared soy sauce was injected into the pig intestine from which the water was removed to the extent that it was not blown with a chopstick, and the ends were tied with a thread.

After dissolving 200 g of miso in 10 L of water and simmering the water, the pork intestine containing the pure soy sauce was added and boiled for 40 minutes to 50 minutes, and then boiled with chopsticks and boiled until not ripe enough.

When the sundae is ripe enough, remove it from the water, filter it, and then cool it while removing water, and when it cools enough, some of it is thinly chopped to check its properties, and others are cut into bite-sized pieces of salt, made from rotting red pepper powder, salt, pepper and sesame salt. In addition, taste test such as texture was performed.

Experimental Example  1: Confirmation of the effect of pretreatment process on sundae skin

A fishy smell, soft taste for the control group prepared in the same manner except that Example 1 using the intestine immersed in the pumpkin water and Example 1 and the small intestine soaked after removing the drainage to remove water Sensory tests were conducted on the overall taste, aroma, and overall preference, and the results were compared. The sensory test was carried out by a total of 20 testers including 10 sensory testers who were trained to be used to test sensory foods and 5 general men and women who were recognized as having no problems with taste and smell because they did not smoke or catch cold. How to get a sensory test result by a five-step evaluation method (5 points: very good, 4 points: good 3 points: moderate, 2 points: moderate, 1 point: bad) for each item, and averaged the above rating results It carried out as shown in Table 1 the results. Statistical significance test for the test result was performed by analysis of variance (p <0.05, n = 20).

Fishy smell Savory taste Overall flavor incense Comprehensive likelihood Example 1 3.15 ± 0.33 2.99 ± 0.24 3.52 ± 0.34 2.91 ± 0.24 3.62 ± 0.18 Control group 2.16 ± 0.32 2.90 ± 0.29 3.07 ± 0.20 2.10 ± 0.30 3.01 ± 0.22

As shown in Table 1, Example 1 performed the process of immersing in the pumpkin boiled water of the present invention was confirmed that the overall preference is superior to the control. In particular, it was confirmed that the effect of removing fishy smell was excellent, and this result was found to be consistent with the results related to the smell. The difference between the delicious taste and the overall taste in comparison with the flavor was expected to be due to the appraisal of the evaluator who expected a certain level of fishy taste in Sundae. According to Table 1, rather than washing the sundae in brine or slightly boiled as in the prior art, to further immerse the pumpkin in boiled water and remove the water in addition to the above process to remove the fishy odor, fishy odor and fishy It has been found to be effective in eliminating taste.

Experimental Example  2: In the sun  Selection of the best ingredient to add

To improve nutrition and palatability by adding nutritional ingredients lacking in Sundae, that is, vegetable ingredients that are recognized as functional to supplement minerals and fiber. Nutrition and taste may be improved by the addition of additional ingredients not added to the existing sundae, but there is a problem that the physical properties may be degraded, such as sundae is well broken or elasticity is reduced by the addition of vegetable ingredients.

In connection with this deterioration of physical properties, physical properties were measured in order to select components that can be added. More specifically, using the Compac-100 II (Sun Scientific, Japan) for the comparative examples in which only pumpkin was added to the ordinary pure sauce and the above-described Examples 1 to 3, additional elasticity, cohesiveness and cracking The sex was measured, and the results are shown in Table 2 below.

Resilience Coherence Fragility Comparative example 103.37 ± 1.93 123.22 ± 7.04 48,766.61 ± 8,555.91 Example 1 101.62 ± 1.38 117.77 ± 8.46 62,926.99 ± 9,378.71 Example 2 101.41 ± 1.04 112.48 ± 4.42 88,752.33 ± 12,571.58 Example 3 100.98 ± 2.50 113.81 ± 7.18 69,673.49 ± 17,018.46

As shown in Table 2, when the vegetable component of the present invention and the like were added, it was confirmed that physical properties were lowered as compared with the comparative example in which the existing vegetables and the like were not included. As a result of measuring the physical properties, Example 1 with the addition of mushrooms was the lowest in the physical properties compared to the comparative example, it was confirmed that Example 1 is the most preferable in terms of physical properties.

More specifically, in connection with the cracking property is most degraded when the vegetable component or the like is added, it was confirmed that in the case of Example 2 added kimchi and cabbage there is a problem that the cracking is most reduced. In the case of Example 1 to which the mushroom was added, it was confirmed that the degree of cracking degradation was the lowest. In addition, in the case of the cohesiveness of the opposite physical properties in relation to the cracking, Example 1 with the addition of mushrooms is most preferred, Example 2 with the addition of kimchi and cabbage was confirmed that the physical properties were most reduced. In addition, in the case of Example 1, it was confirmed that it was also excellent in terms of elasticity.

According to the above results, in the case of adding mushrooms in the examples, it was confirmed that it is most preferable to add the mushrooms in connection with the production of pure large and small according to the present invention because the physical properties are the lowest.

Claims (3)

Pig small intestine washing step of washing the inside and the outside of the small intestine using salt water;
30 to 50 parts by weight of pumpkin and 0.5 to 1.5 parts by weight of salt are added to water based on 100 parts by weight of water, and heated at 85 ° C. to 115 ° C. for 25 to 35 minutes. Preparing pumpkin water step;
After cooling the prepared pumpkin water to 4 ℃ to 12 ℃, add the swine small intestine washed in the pig small intestine washing step to the cooled pumpkin water and soaked for 15 to 25 minutes, and then sundae skin to remove the water Manufacturing step;
The process of preparing glutinous rice after soaking the glutinous rice in water, steaming it with boiling host and Chinese cabbage in boiling salted water, preparing the boiled host and boiled cabbage by removing water, and preparing steamed pumpkin by steaming zucchini , 100 parts by weight of pork, 140 parts by weight of the steamed glutinous rice, 30 parts by weight of the poached host, 30 parts by weight of the boiled cabbage, 100 parts by weight of the steamed pumpkin, 20 parts by weight of shiitake mushrooms, 20 parts by weight of oyster mushrooms and soft chilli 20 Pure small and medium content mixing step of mixing parts by weight;
8 parts by weight of chopped green onions based on 100 parts by weight of pork in the step of mixing the small and large contents; 8 parts by weight of chopped garlic; 4 parts by weight of ginger juice; Pure large seasoning step of mixing 2 parts by weight of pepper powder and 2 parts by weight of salt;
Mixing the pure cow contents, the pure cow sauce seasoning and the pig wine, and the amount of the pork paste is 70 parts by weight to 90 parts by weight based on 100 parts by weight of the pork in the contents mixing step of pure cows;
Injecting the sundae cattle into the sundae shell and tying both ends to prepare sundae; And
Add 2 parts by weight of doenjang based on 100 parts by weight of water, loosen it, and add the prepared sundae to boiled water and boil for 45 minutes to cook the sundae.
Pumpkin sundae production method comprising a. The method of claim 1,
The content of the pig wine to be mixed in the manufacturing step of the stepae cow, pumpkin sundae manufacturing method, characterized in that 80 parts by weight based on 100 parts by weight of pork in the mixing step. Pumpkin sundae prepared by the manufacturing method of claim 1.